Chicken Pot Pie

 Originally posted by Modern-Day Ma on March 21, 2020

Nothing says home-cooked like a chicken pot pie. The best part? It’s easier than you think!
For an out-of-this-world, golden finished crust, try baking your pie in a cast-iron skillet.

Chicken Pot Pie

One butter pie crust recipe

4 cups veggies, steamed until only 1/2 way done. Any combo will work (broccoli, carrots, beans, onions, corn, potatoes). Feel free to use frozen mixed veggies to make it even quicker and easier.

2 cups shredded, cooked chicken. Rotisserie chicken works very well here, but use whatever you have on hand (poached chicken breast, and even canned chicken will work!)

3 Tablespoons butter

1 clove garlic, minced

1/2 cup all-purpose flour

1 cup chicken broth

1 cup milk (whole is preferred)

1 tsp dried* thyme or Italian herbs

Salt and freshly-ground pepper

Prepare pie crust and refrigerate while you prep the meat and veg.

Chop or cube your vegetables, taking care to keep them uniform in size.

Steam veggies until halfway done (microwave or stovetop work). Potatoes should still feel crisp in the centers. Drain and set aside.

Make the sauce by melting the butter on the stovetop in a saucepan over medium heat. Stir in flour, allow to heat and bubble, and then whisk for a full minute. Add garlic during the last 15-20 seconds. Drizzle in chicken broth and milk (it’s totally fine to combine them in the same liquid measuring cup for this), whisking continuously. Continue to stir over medium heat until the sauce comes to a boil and thickens. Immediately remove from heat and stir in your herbs, salt, pepper, vegetables, and chicken.

Preheat oven to 400° F.

Roll out your pie crusts and line a pie plate or cast-iron skillet with the bottom crust, allowing the extra to hang over the edges.

Stir filling and pour into pie crust.

Add top crust and finish your edges as desired. Cut four slits in the center of the top crust for ventilation (see photos).

Bake at 400° F for 1 hour or until crust is deeply golden and the internal temperature of the center of the pie reaches the boiling point of 212°. See note**

Notes

*You may be tempted to use fresh herbs here. Avoid it. Fresh herbs can’t withstand the long cooking time required for this pie. They will lose their flavor. Dried is best.

** You may remember from science class that water boils at a lower temperature as altitude increases. Use the table below to get the correct boiling temperature for your altitude.

Boiling point of water based on altituude.
For more info, visit this site:
http://study.com/academy/lesson/how-to-calculate-boiling-point.html

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